Preheat oven. Place all shrimp in baking dish. Add next 7 ingredients and gently stir through.
Add wine and water. Dot top with butter and sprinkle all with paprika. Cover with aluminum foil. Can be refrigerated for a day or frozen at this time. Bake 30+ minutes or until shrimp are pinky white.

Depending on how you like your gravy, you may have to add more liquid and/or bread crumb mix for desired thickness and amount. My family likes lots of gravy so just before shrimp are done I take the dish out of the oven to countertop closing oven door, and comfortably fill up dish with more wine/water, bread crumbs and adjust seasonings. Return covered dish to oven and finish baking, about 5 minutes. Take out of oven. More seasonings can still be added while hot. Serve over rice or pasta. Deelish!

Helen Sandler is used to being an innovator
and at the cutting edge of whole
foods whole grains awareness. After
graduating from SUNY, New York with a
teaching degree, she began to follow
her real passion for healthy cooking
which took her from Los Angeles to Boston
to attend the cooking school of the
late and great master Japanese natural
chef, Aveline Kushi. Later that passion
took her to Kyoto, Japan to continue her
studies, where she spent four more years
learning the art of healthy Japanese
cooking (Seishoku).

As Wellnes Chef Helen she is the featured authority at CTNgreen /wellness with articles in the library there and the virtual paperless magazine at CTNGreen Magazine